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Spring Rolls

Yields24 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

This is the vegetarian option you can easily add chicken, pork, or shrimp to this base recipe.

 ¼ cup Canoloa Oil (divided)
 8 cups Cabbage (thinly sliced)
 2 Cloves Garlic (minced)
 2 Carrots (sliced thinly)
 8 oz Bamboo Shoots (sliced thinly)
 2 tbsp Mirin
 ¼ cup Soy Sauce (low sodium)
 2 tsp Sesame Oil
 2 tbsp Cornstarch
 24 8" Spring Roll Wrappers
 Oil for Frying
1

Add half the canola oil to a large heavy skillet on medium high heat and add in the napa cabbage cooking 8-10 minutes while stirring until almost all the liquid it releases has cooked off.

2

Add in the garlic, carrots and bamboo shoots and cook for 1 minute while stirring before adding in the mirin, soy sauce and sesame oil and stirring again then let filling cool completely.

3

Mix cornstarch with two tablespoons of water.

4

Lay out the spring roll wrapper, brush cornstarch slurry around the edges to moisten and add about 2 tablespoons of filling in a long rectangle shape, folding in from the sides and rolling the wrappers closed tightly.

5

Heat 3 inches of oil in a dutch oven to 325 degrees and fry the spring rolls until golden brown (about 2-3 minutes).

Nutrition Facts

0 servings

Serving size

1 Roll

Amount per serving
Calories143
% Daily Value *
Total Fat 3g4%
Cholesterol 1mg1%
Sodium 214mg10%
Protein 2g
Potassium 104mg3%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.